I always find egg-oriented cocktails intriguing, and I think that the purple-pink hue of a Port Flip, one of my mom’s favorite drinks from her days as a student in Paris (where she ordered it as “un Porto flip”), makes for a delightful mid-week beverage! The recipe below is reproduced word for word from Esquire’s 1947 Handbook for Hosts:
2 tsp sugar
1 c port
Fruit of the hen figures cheerily in the perennially apropos Port Flip over which country-clubbers cast an appreciative lip. Its formula, as your great grandsire could have told you, calls for the contents of two eggs, cracked on the rim of a shaker, two teaspoons sugar, one cup of port, much, much cracked ice; shaken dementedly. Pour into two Delmonico glasses or fair sized goblets. Freckle with nutmeg.
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